Frozen confection



April 21, 1931. M. BAKER FROZEN CONFECTION 2 sheets-s'neet 1 Filed Aug. 19, 1930 lll I!! A ri 21, 1931. MBAKER ',8o2,3o6

FROZEN CONFECTION Filed Aug( 19, 1930 2 Sheets-Sheet 2 M gr 12.

%M /MW Patented Apr. 21, 1931 ,PATENT OFFICE MAX IBAKEB, OF WASEINGTON, DISTRICT OF COLUMBIA rzeoznv com-nanon Application filed August m, 1930. Serial No. 476386.

This invention relates to fro'zen confections and it has for its objects among others to provide a confection comprising an edble container or frame of spongy texture and a center or filling of solid ice-Cream or analogous substance bonded thereton* The invention also pertains to a method Whereby such frozen confection with a container to which it is bondedmay be produced.

` The invention will be fully understood from the following descriptions -read in conjunction with the drawings, inwhich Fig. 1 is a top view of a preferred embodiment of my invention. V

Fig. 2 is a side view of the confection shown in Fig. 1.

Fig. 3 is a section through Fig. 1 on the plane denoted by I-I.

2 Fg. 4 is a top view of an alternative form of my invention.

Fig. 5 is a perspective View of a cake form which may be utilized as an intermediate in the manufacture of my confection.

Fig. 6 is a vertical section through the Construction shown in Fig. 5 enclosed in a suitable mold for the purpose of forming therein the central portion of solid ice Cream.

Fig. 7 is a perspective view of the cake form shown in Fig. 5 in process of forming the finished confection therefrom.

Fig. 8 is a pcrsp'ective View of a mold which I may employ in making solid ice 35 cream centres for the' said confection.

Fig. 9 is a vertical sectional view of the Construction shown in Fig. 8 on the plane denoted by II-IL Fig. 10 is a bottom View of the molded ice I 0 cream centres produced by the mold shown in Figs. 8 and 9.

Fig. 11 is a section through the construc tion shown in Fig. 10 on the plane denoted by III-III.

Fig. 12 is a sectional view illustrating the mode of insertion of one of said centres into a frame in process of forming said confection.

Fi 13 is a lan view of the finished product s own in ig. 12.

Confections composed of ice cream and bakery products have been heretofore vended, and such articles ordinarly take the` form of sheets or receptacles of oven baked material characterized by a fair degree of strength and in which the ice cream is largely su ported by the baked material. Such con ections, for example, take the form 'of cones or pockets containing ice cream, or flat sheets enclosing a layer of ice 00 cream to form the conventional Sandwich. While cake of spongy tcxture forms a particularly attractive combination with ice cream, it is not adapted to use in this manner due to its relative lack of strength and tendency to become soft and porous in contact With soft or semi-fluid cream. With the forms known in the prior art moreover, the Consumer, during at least the major part of Consumption, is not permitted to select for mastication alternatively the ice Cream or bakery product but is virtually conllpelledto bite of a portion containing I have found it to be a further desideratum to provide a frozen confection which although vended as a unitary article permits the Consumer at all times to exercise absolute choice of selection as to the relative portions of ice Cream and bakery 'products he Wishes at any time to taste.

In an elfort to provide the desiderata hereinabove enmerated, and to render feas ible the' vending of a unitary article comprising ice `cream together with cake of a spongy mixture, I have found it advisable to form the cake into a frame defining a central opening which central opening is several times the maximum dimension of the cake within the frame at any point. By reference to the frame, I wish to connote an encircling portion of round, square or alternative cross-section havin neither top nor bottom and therefore de ning a complete unobstructed central opening. The word' frame will be hereinafter used in the specification and claims to denote' a Construction of this sort. Within the central opening so defined I incorporate a centre of solid frozen ice cream. The plane surfaces of the ice !00 'cream centre aro not supported in any way, but the ice cream centre is supported solely by virtue of its adhesion to the frame of cake. By conccntrating the cakein the form of a frame as aforesaid, the relatively Weak material of which it is composed is capable of carrying all of the strains incidental to use, and while grasped in the hand has suflicient thickness to act as an effective insulator. The plane surfaces of the ice cream centre are entirely unsupported; this is essential in order to permit the customer to freely select which portion of the article he wishes to bite at any time, and I have overcome the difliculty of supporting the ice cream centre bycausing the ice cream tobond or cement itself to the surroundin cake 'fram`e. In makin the cake frame o spong'y texture the sur ace thereof is ordinarily somewhat roughened, particularly where a central mold has been employed and withdrawn. In order to eflect the bond or adhesion between the frame and centre, I introduce the ice cream in fluid or semi- ,fluid condition at least adiacent to the frane, the degree of fluidity being sufiicicnt to permit the ice cream to penetrate and fill the irregularities in the contiguous surface of the cake frame, and thereafter freeze the two to entirely solidify the ice cream centre and produce a unitary article of the type described. The cake further acts as an insulator during Consumption to prevent too rapid tlawing of the portions of the ice cream which are bonded to the cake, thereby adequately supporting the entire centre of ice cream until fully consumed.

I find it a further improvement to supercool the ice cream centre to such a point that it has a relatively brittle character. This may be accomplished by super-cooling it to a degree until' the brittle character is produced. This will be apparcnt by the fact that when bitten the centre will develop a conchoidal fracture in contrast to the soft amlyielding f'acture of ice cream close to the nelting point. While the temperature to which the centre should be supercooled will vary with the composition of the cream, in general I may state that it should be supcrcoolcd to a temperature not above 15 F.

Referring now to Figs. l to 4, the preferrcd form of confection is shown in Fig. 1 in which the same appears in top View and in which the annulus of cakeof spongy texture is indicated by 1 and thecentre of solid ice cream is indicated by 2. The same appears in side View in Fig. 2 and in vertical section in Fig. 3. As will be apparent from Fig. 3, the cake has a spongy cellular texture and the ice cream penetrates and fills the irregularities on the mating. surface of the frame 1 so that when frozen solid it is in fact integral thereto.

therewith and cemented peratures.

have illustrated one such form, of rectangular Outline in Fi 4. The side view and vertical section through 'the same will be identical with that appearing in Figs. 2 and 3, respectivel As ll ustrated, the diameter of the centra opening is preferably at least about three times the maximum horizontal or vertical dimensiorcthrough the surrounding frame, and the ice cream centre has two plane surfaces 3 and e which are not covered and are supported only by the adhesion of the centre 2-to the iframe 1.

In making the cake, I have found that eertain recautions must be exercised. For exam e, unless care is exercised in choosing an compounding the ingredients, the cake will tend' to crack or crumble in freezing or will be so hard when frozen as to be difficult to bite. I have, however, by suitable precautions produced a confectioncom rising a frozen cake which is characterize by substantially uniform softness throughout the entire range from 2= F. up to normal tem- Amon other things, in order to produce such a ca (e, I have found it to be rigorously necessary to exclude water from the mix and ,to work only with solvents in which the water resent is in a thoroughly colloidal state. example, may be made with the following ingredients:

1 pound sugar, 1 pound eggs, 1 pound fleur, pound butter, 1 ounce salt, ounce baking powder, vanilla flavor.

In compounding the batter, the eggs are whippedwith the sugar while warm until they become fairly stifi', the flavorin is then added. The baking powder and our are then slowly added in order not to destroy the liquid-air enulsion produced by whipping. The 'butter is then added in fluid condition. As an intermediate in the manufacture of the frame, I may, for example, make a tubular form 10 such as illustrated in perspective in Fig. 5. Such a form may be baked in a suitable mold which need not be more fully described inasnuch as such molds can be constructed pursuant to the directions of a competent baker. When such a tubular form 10 has been baked and finished, it may be separated from the baking mold and transferred to a pan or reeeptacle 11 shown in vertical section in Fig. 6. The said panneed not be more fully described inasmuch as every cross-section through it is of circular form. After trans-` ferring the tubular cake form 10 to the mold 11, the interier space 12 is filled with ice cream. This is preferably in a semi-fluid uch a cake formula forconditi n so that it can enetrate into the irregularities of the interior surface of the cake 10, but is preferably not entirely fiud as this would` result in causing the cake to become soggy. After filling the centre portion l2'with ice cream the mold 11 is transfer-red to a refrigerator kept well below the freezing point of the cream, say for example at a temperature below 20 F., until the ice cream centre 13 has become entirely frozen and solidified. The contents are then extracted and sliced into' individual finished confections by cutting along the lines indic'at-ed in perspective vew in Fig. 7.

Owing to the difficulty of cutting the ice cream centre when frozen to'brittle condition, it is then desirable to return the individual confections to the refrigerator and supercool them until the ice cream centres haveentered the brittle range7and thereafter to wrap and vend the confections while holding the same below this temperature, say for example below 15 F.

There are some disadvantages in. this procedure, and for that reason I prefer a modi- -fied procedure in accordance with which I first form the tube 10 of cake of'spongy texture and thereafter cut this into individual segments of annular form, one of which is shown in top view in Fig. 13, such forms comprising the annulus 1, defining` the central unobstructed opening l The interior surface of the opening 1 is ordinarilysomewhat rough and irregular as previously described. I then separately freeze the centre pieces of cream by the use of a mold such as that shown in perspective in Fig. 8 and in vertical section in Fig. 9. This is accomplished by filling the pans 12 in the mold 13 (Fig. 8) with ice cream in fluid or semi-fluid condition, thereafter transferring the mold and contents to a refrigerator until fully frozen and then ejecting the ice cream centres 14: by inverting the mold and warming the same. As illustrated in Fig. 11, the centres so formed are -preferably of tapered form, and the smaller diameter thereof is slightly less than the diameter of the central opening l while the larger diameter is slightly greater.

In forming "the finished confection, the cake annulus 1 is laid on a plate and the tapered centre picces are inserted, small end first, as indicated in Fig. 12. This may, for example, be manually accomplished. After the centres have been inserted the frame 1 and the centre 14 are kept in a room which is above the freezing point of the cream for a few minutes until the portions of the cream centre contiguous to the frame '1 have melted or softened, and this together with the fact that the centre14 is of slightly greater diameter than the cake frame 1, will cause the two to conform and the ice cream to penetrate and fill the irregularities of the interior roughened surface of the frame 1. The melting should preferably not they will be easil and promptly frozen to the (lesired condi ion in a very short time. After they have been frozen to the desired temperature, say for example below 15 F., they may be wrapped and narketed. Suitable precautions should of course be maintained to hold them below this temperature until delivered to the ultimate consumer.

The foregoing description is only for purposes of illustration and is not intended by way of limitation. It is my intention that the invention be limited only by the appended laims or their equival'ents in which I have endeavored to claim broadly all inherent novelty.

Where in the foregoing description, I have referred to the term bonding' I do not intend to mean mere adhesion, as I am aware that viscid adhesion is an inherent property in all fiuids and semi-fiuids. By bonding I mean where a bond is effected when a portion of the semi-fluid cream is absorbed into'thebody of the cake frane and subsequently frozen into the cell structure.

I claim:

1. A frozen confection conprising a cake frame of spongy texture, defining a central opening through said frame, and having a rough interior surface, a centre of, frozen ice cream bonded thereto, and supercooled to a brittle condition.

2. A frozen confection comprising a cake frame of spongy texture, defining a central opening through said frame, and'having a rough interior surface, a centre of solid ice cream bonded thereto, and supercooled to a temperature of not exceeding 15 F.

3. A frozen confection comprising an annulus of cake of spongy texture, having a rough interior surface, and a centre of solid ice cream cast in conformity with said interior. surface and supported by bonding thereto.

a 4. A frozen confection comprising an annulus of cake of spongy texture having an opening therethrough and having a rough interior surface, a centre of solid ice cream bonded thereto, and supercooled to a brittle condition.

5. Method of making a frozen confection comprising forming a cake frame of spongy texture, defining a central opening with a rough interior surface surrounding said opening, introducing ice cream to said opening, causing a part of said ice cream to flow into and conform to the irregularities in said interior surface, and thereafter bonding said frame and' said ice cream by freezing and solidifying the said introduced' ice cream.

6.- Method of making a frozen confection comprising forming a cake frame of s ongy texture, defining a central opening, an havin a rough interior surface, insertin in ,said opening a preformed inlay of soli 'ice cream, causing said inlay' to melt superficially and to conform to the irregularties in said rough interier surface, ,and thereafter freezing said inlay to bond the same to said frame.

7 Method of making a frozen confection which conprises forming a cake frame of spongy texture, defining a central opening, and having a rough interior surface, inserting in said opening a preformed inlay of solid ice Cream of tapered form with a maximum diameter slightly in excess of the diameter of said opening, causing said inlay to 'nelt superficially and to con orm to the irregularites in said rough interior surface, and thereafter freezing said inlay to bond the same with said frame.

8. Method of making a frozen confection, which comprise forming an annulus of cake of spongy texture with a rough interier surface, inserting in the o enng defined by said annulus a preforme inlay of solid ice cream, said inla having a greater maximum diameter than t e diameter of said opening causing said inlay to melt superficia'lly and to conform to the irregularities in said' rough interior surface, and thereafter freezing said inlay to bond the same with said frame.

In testimony where-of I afiix my signature.

MAX BAKER. 

